Apple cinnamon muffins

Bonjour from Paris! I’m currently writing this post from an apartment in the 8th arrondissement. It’s been such an amazing few days here with most of my family! You may have seen some updates from my time in Paris on @emmalaurenfood and/or Emma Lauren Food Blog.

The beauty of staying in an apartment is that we are able to enjoy cooking with fresh seasonal produce whilst also devouring the local delicacies (sans wheat and cows milk of course)!

Paris. Emma Lauren Food.

Fresh produce

I’m absolutely loving all the fresh fruits on offer – the markets really showcase the best that’s in season!

Paris. Emma Lauren Food.

Wandering through the markets

What I love most about travelling is wandering the streets and stumbling upon hidden gems only most locals visit.

Paris. Emma Lauren Food

Local market produce

From the market haul, we enjoyed this simple platter. I’m loving the variety of goats cheese that’s available and these strawberries are just mouthwatering!

On a side note – I have some exciting news to tell you, Lorna Jane has posted another original recipe of mine on her Move Nourish Believe website. It’s considered one of the top five favourite no added sugar recipes. Feel free to check it out here.

As it was quite busy leading up to my trip with travelling interstate I unfortunately I haven’t had the chance to post this apple cinnamon recipe until now!

Apple cinnamon muffins. Emma Lauren Food.

Dry ingredients

The combination of almond meal and quinoa flour allow these muffins to be quite light yet moist.

Apple cinnamon muffins. Emma Lauren Food.

Adding almond milk

Almond milk or any other dairy free milk is a great wet ingredient as it adds extra flavour to the muffins instead of just using water.

Apple cinnamon muffins. Emma Lauren Food.

Adding to the batter

I’ve used eggs in this recipe to help the bind the batter. If you’d prefer a vegan muffin, just use a flax egg – you may need to adjust the cooking time to suit.

Apple cinnamon muffins. Emma Lauren Food.

Perfect match = apple + cinnamon + walnut

To me, there is something very comforting about the combination of apple and cinnamon. I think it’s the earthiness of the cinnamon with the sweet apple…

Apple cinnamon muffins. Emma Lauren Food.

Spooned into prepared tins

As I prefer larger muffins, this mixture made 8 however if you’d like smaller muffins the mixture may make up to 12.

Apple cinnamon muffins. Emma Lauren Food.

Golden on top

After taking them out of the oven, I noticed straight away how crunchy they were on top! Definitely the way I like to enjoy my muffins.

Apple cinnamon muffins. Emma Lauren Food.

Ideal breakfast

These muffins will keep in the fridge for up to three days in a sealed container. They can be kept in the freezer for up to two weeks in a sealed container.

Apple cinnamon muffins

Makes 8

Ingredients:

  • 2 cups almond meal
  • 1 cup quinoa flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 cup almond milk
  • 2 TBSP coconut oil
  • 1 tsp pure vanilla extract
  • 2 eggs or 2 flax eggs
  • 4 TBSP coconut nectar
  • 2 apples, washed and diced
  • 1/2 cup walnuts, roughly chopped

Method:

  1. Preheat oven to 180C/350F and grease/line muffin tin.
  2. Mix almond meal, quinoa flour, baking powder and cinnamon in a large bowl.
  3. Add almond milk and mix until well combined.
  4. Add coconut oil, vanilla and eggs then mix together.
  5. Add coconut nectar, apples and walnuts and mix until all combined.
  6. Spoon into prepared muffin tins and bake for 30 minutes or until golden. Test with a skewer and if it comes out clean it’s cooked!
  7. Serve immediately or allow to cool on a wire tray. Enjoy!
Apple cinnamon muffins. Emma Lauren Food.

Crunchy on top!

Delicious! Serve with some almond butter and a latte on the side – you have a near perfect Sunday breakfast!

Now, I’m off to explore Paris some more…

Superfood pancakes

As it’s nearing the end of my university semester I’ve had a very busy week so I thought I’d treat myself with pancakes this morning.

One of the things I love most about healthy pancakes is that I basically use the ingredients I would for porridge, but I convert them to make pancakes. This keeps breakfast interesting and always exciting!

Dry ingredients

The chia seeds, flaxseed meal, goji berries and quinoa flour ensure these pancakes are full of fibre.

Pancake batter

If the batter is too thick, just add a little more almond milk to thin it out.

Cooked and stacked

The contrasting texture and flavour of the cacao nibs and the goji berries work really well together.

Decorated and ready to be devoured

These pancakes will keep in the fridge for up to three days in a sealed container.

Superfood pancakes

Makes 6 pancakes

Ingredients:

  • 1/2 cup quinoa flour
  • 1 tsp baking powder
  • 1 TBSP chia seeds
  • 1 TBSP flaxseed meal
  • 1 TBSP goji berries
  • 1 TBSP cacao nibs
  • 1 tsp cinnamon
  • 1/2 cup almond milk
  • Coconut oil for frying
  • Coconut yoghurt for layering between pancakes
  • Strawberries, pumpkin seeds and almond butter for topping

Method:

  1. Mix together quinoa flour, baking powder, chia seeds, flaxseed meal, goji berries, cacao nibs and cinnamon in a medium sized bowl.
  2. Add in almond milk and mix until all combined.
  3. Heat coconut oil in a large fry pan over medium heat. Spoon batter into pan.
  4. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
  5. Layer stacked pancakes with coconut yoghurt and top with strawberries, pumpkin seeds and almond butter. Enjoy!

How do you like to treat yourself after a busy week?

Quinoa vanilla pancakes with chia blueberry jam

Last week I was craving pancakes and no wonder as I hadn’t made any in over six weeks! As time was not on my side I kept them as simple as possible. They turned out really well considering they were made and eaten in 20 minutes!

Batter

This is an easy batter that does not require any time to thicken which is perfect for those busy mornings.

All mixed

You can add some honey or 100% pure maple syrup to make the batter sweet.

Stacked up and served!

I love serving pancakes with homemade chia jam as it allows the pancakes to mop up all the flavours.

These pancakes will keep in a sealed container in the fridge for up to three days.

Quinoa vanilla pancakes with chia blueberry jam

Makes 6 pancakes 

Ingredients:

QUINOA VANILLA PANCAKES
  • 1/2 cup quinoa flour
  • 1 tsp baking powder
  • 1/2 cup almond milk
  • 1/2 tsp vanilla extract
  • Macadamia oil for frying
CHIA BLUEBERRY JAM
  • 1 cup frozen blueberries
  • 1 TBSP chia seeds
  • 1 TBSP water
TOPPINGS
  • 1 TBSP chocolate almond butter or nut butter of your choice

Method:

  1. Mix together quinoa flour, baking powder, almond milk and vanilla extract in a medium sized bowl.
  2. Heat macadamia oil in a large fry pan over medium heat. Spoon batter into pan. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
  3. Place the blueberries in a small saucepan over medium heat whilst the pancakes cook. Stir occasionally for 5 minutes, or until blueberries defrost.
  4. Stir in chia seeds and cook the mixture down until it thickens to your desired consistency. Add water if it becomes too thick.
  5. Stack pancakes up and serve with chia blueberry jam and nut butter. Enjoy!

What do you like to serve with your pancakes?

Spiced pear walnut and date cake

I love a good spiced cake and with the weather taking a slight cool turn, I had the perfect reason to bake this.

Since relocating from Cairns to the Gold Coast to study at university three years ago, I have been able to enjoy the cooler weather the city has to offer. Whenever I say I love the cold, I often receive very strange looks and remarks such as, “Are you crazy?!”

I am probably making up for the lack of cold weather I was exposed to whilst growing up in Cairns.

Adding chopped ingredients to the batter

So as for the cake, the chopped ingredients add texture and the spices enhance the overall flavour.

Ready for the oven

This cake is quite dense, due to the almond meal, so don’t be alarmed by the lack of batter (it will rise, slightly). I actually prefer it to be thin as the combination of almond meal, pear, walnuts and dates make it quite filling!

Tin lined

Make sure you grease and line the tin to ensure the cake doesn’t stick to it.

All cooked and cooled

Ensure the cake as at least partially cooled before cutting, I know it will be hard to resist, but this helps the cake to maintain its shape.

Decently cut sizes!

Spiced pear walnut and date cake

Makes 1 loaf

Ingredients:

  • 3/4 cup almond meal
  • 1/4 cup quinoa flour
  • 3/4 teaspoon baking soda
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 3 eggs
  • 2 TBSP coconut oil, liquid form, and extra for greasing loaf tin
  • 1 TBSP honey
  • 1 tsp vanilla extract
  • 1 pear, finely diced
  • 6 fresh dates, cut finely
  • 1/2 cup walnuts, roughly chopped, extra for on top of cake
Method:
  1. Preheat oven to 180C/350F.
  2. Grease and line rectangular loaf tin with baking paper.
  3. In a large bowl mix almond meal, quinoa flour, baking soda, cinnamon, allspice and nutmeg.
  4. In another bowl mix the eggs, coconut oil, honey and vanilla extract.
  5. Combine both wet and dry ingredients. Stir until well combined.
  6. Stir in chopped pear, dates and walnuts.
  7. Transfer batter to prepared tin. Sprinkle with extra walnuts.
  8. Bake for 25 minutes, or until skewer comes out clean.
  9. Cool on a wire rack. Enjoy with a cup of tea or coffee!
Note: this makes a fairly thin cake, so if you prefer it to be thick just double the batter.
What is you favourite ‘winter’ cake?